Baked Tomato Chowder

17 ingredients
4 steps

Ingredients

  • 40 Premium saltine crackers, coarsely crushed
  • 1/2 c. butter or margarine, melted
  • 1 egg, beaten
  • 1 tsp. garlic powder
  • 8 slices bacon
  • 1 c. chopped zucchini or summer squash
  • 1/2 c. diced scallions
  • 1/2 c. julienned green pepper
  • 5 c. peeled, seeded and chopped tomatoes or 29 oz. can whole tomatoes with juice
  • 2 Tbsp. firmly packed light brown sugar
  • 1 tsp. salt
  • 1 tsp. dried basil leaves
  • 1 tsp. dried oregano leaves
  • 1 whole bay leaf
  • 1/2 tsp. ground black pepper
  • 3 drops liquid hot pepper seasoning
  • 1 c. shredded Colby-Jack cheese blend

Directions

  1. 1
    Grease and flour four 1-cup soup or casserole bowls.
  2. 2
    For crust, combine crushed crackers, butter, egg and garlic powder; mix well.
  3. 3
    Divide mixture evenly between bowls, pressing to form a crust.
  4. 4
    Bake at 350° for 6 to 7 minutes.

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